I have had done some work with some "famous" Chefs in the past and done some cooking classes and demonstrations for schools and "women's groups" and "seniors groups" but this spring is a dream come true.
I start out in a week (nothing like a little time to prepare) I am doing a "Cooking School" for a different magazine that has a similar theme to this one at a local community college. I am doing two demo/lectures that night. One is about making cheesecakes at home with no fear of the scary things like springform pans and water baths. The other is a part of the Iowa Pork Congress as a couple of us from the Taste of Elegance Competition talk and demonstrate the many uses of pork.
The other things I have been asked to do are later into spring. One is the now annual Iowa Public Television demo and fund raising dinner. This year Mario Batali is doing the demo and the dinner will feature his recipes and a menu he designs. The other demo/book signing I have been asked to work is a demo being done by Chef John Besh. He is scheduled to be at a "Gourmet" grocery store in Des Moines later this summer. I was not familiar with him and almost said no until I researched his restaurants in New Orleans. We all know I am almost obsessed with that city and the cuisines of the bayou. These are great chances for me and I wanted to share with everyone. I really thought that last year with Chef Rick Bayless was a once in a life time thing. I am so shocked that I have been asked to do this stuff again.
I start out in a week (nothing like a little time to prepare) I am doing a "Cooking School" for a different magazine that has a similar theme to this one at a local community college. I am doing two demo/lectures that night. One is about making cheesecakes at home with no fear of the scary things like springform pans and water baths. The other is a part of the Iowa Pork Congress as a couple of us from the Taste of Elegance Competition talk and demonstrate the many uses of pork.
The other things I have been asked to do are later into spring. One is the now annual Iowa Public Television demo and fund raising dinner. This year Mario Batali is doing the demo and the dinner will feature his recipes and a menu he designs. The other demo/book signing I have been asked to work is a demo being done by Chef John Besh. He is scheduled to be at a "Gourmet" grocery store in Des Moines later this summer. I was not familiar with him and almost said no until I researched his restaurants in New Orleans. We all know I am almost obsessed with that city and the cuisines of the bayou. These are great chances for me and I wanted to share with everyone. I really thought that last year with Chef Rick Bayless was a once in a life time thing. I am so shocked that I have been asked to do this stuff again.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)